From shrines to bakeries, traditional ‘Routh’ makes comeback this Ramadhan

Pulwama, Mar 8: The traditional Kashmiri bread “Routh” has made a quiet comeback in south Kashmir’s Pulwama district, reviving memories of a delicacy that nearly disappeared from local bakeries over the years.

Once a familiar sight in bakeries across the Valley, Routh had gradually vanished as changing food habits and the growing popularity of other bakery items pushed the traditional bread into obscurity.

However, this Ramadhan, Rayees Ahmad, a baker in Pulwama decided to reintroduce it, drawing interest from customers eager to reconnect with the region’s culinary heritage.

“We reintroduced ‘Routh‘ this Ramadhan and are receiving a very good response from customers,” Ahmad said.

“Many people were surprised to see it again because it had disappeared from most bakeries for a long time,” he said.

Routh is a large, square-shaped sweet bread traditionally prepared using flour, ghee, sugar, and dry fruits.

Rich in taste and dense in texture, it was once considered a special bakery item often associated with celebrations and religious gatherings.

Elders in the area recall that Routh used to be widely consumed during weddings and festive occasions.

Families would often serve it to guests as a traditional delicacy.

The bread also had a strong association with religious sites, where devotees offered it at shrines as part of customary practices.

“In earlier times, Routh was very common,” said  Muhammad Sultan, an elderly resident of Pulwama. “People would buy it for weddings and also distribute it at shrines. It was considered a special bread.”

Despite its cultural significance, the bread slowly faded from bakery shelves over the past two decades.

Bakers say the preparation process is more time-consuming compared with other items, and declining demand had discouraged them from continuing its production.

“Making Routh requires more effort and ingredients, so many bakeries stopped baking it when customers began preferring other products,” Ahmad said.

However, the renewed interest during Ramadhan has encouraged a baker to revive the traditional recipe.

Customers visiting  the bakery during the holy month have shown curiosity about the bread, while older residents have welcomed its return with nostalgia.

Some buyers said the reappearance of the bread reflects a growing interest in rediscovering traditional foods that once formed an important part of Kashmiri culture.

If the response continues, the baker says, he may keep producing the bread beyond Ramadhan, allowing a new generation to experience a taste that was once deeply rooted in Kashmir’s culinary traditions.